Best Miso Glazed Salmon Recipe

One pan meals are a lifesaver in the kitchen and this sheet pan miso glazed salmon is easy and delicious. Impressive enough to serve to company and easy enough for a weeknight meal.

Tender juicy miso marinated salmon along with fresh roasted vegetables served on top of cauliflower rice is the perfect low carb meal your whole family will enjoy.

If you enjoyed this miso recipe, try my miso mushroom pasta or if you are looking for more fish options try this Fish With Lemon Caper Sauce or this Easy Baked Fish in Sheet Pan.

Why You’ll Love This Recipe For Miso Glazed Salmon With Bok Choy And Mushrooms

Sheet pan meals are the absolute best! No pots and pans to clean up and everything cooks at the same time. You can easily substitute different vegetables depending on what’s in season, what’s in your fridge or what your family likes.

Ingredients To Make Miso Salmon

Salmon and veggies

• Salmon – I used 1 1/2 lbs of wild caught salmon.
• Baby bok choy – I quartered 2 heads of baby bok choy but you can also use full sized.  
• Shiitake mushrooms – I used shiitakes sliced but any kind of mushroom will work.
• Olive oil  – I used extra virgin olive oil drizzled on the veggies

Miso glaze

• Miso paste  – I used 3 tablespoons of white miso paste.
• Filtered water – I always use filtered water.
• Olive oil – Again I used extra virgin olive oil.
• Tamari – I like to use tamari as it is gluten free.
• Garlic – I minced two cloves of garlic.
• Black pepper – I used freshly ground pepper.

For serving

• Riced cauliflower – I used frozen riced cauliflower but you can also make your own with fresh cauliflower or broccoli.
• Black sesame seeds – I sprinkled some black sesame seeds on top of the fish. You can also use white sesame seeds if you don’t have black.

Equipment

• sheet pan
• parchment paper

How To Make Miso Salmon With Bok Choy And Mushrooms

• Preheat the oven to 400 degrees Fahrenheit.

Miso Glaze

• In a small bowl, whisk together the miso glaze ingredients.

Assemble the sheet pan

• Add bok choy and mushrooms to a parchment lined baking sheet and drizzle with olive oil
• Pat salmon dry with paper towels and add to the baking sheet with the veggies.
• Brush the salmon and the veggies with miso glaze. 
• Bake for 15-20 min, until veggies are crispy and salmon reaches desired doneness.
• Serve the salmon and veggies with riced cauliflower or broccoli and a sprinkle of sesame seeds.
• Enjoy!

Storage

Leftover salmon and veggies will keep for 3 days in an airtight container in the fridge. You probably can freeze leftovers but I think you may compromise on the texture.

Pro Tips

Here are a few things you can do to make sure your miso glazed salmon works out well every time.

• Choose organic or wild salmon for the best flavor.
• Keep a container of miso paste in the fridge. It lasts a long time and can be used in dressings, sauces and stir fries.
• Stash a bag of riced cauliflower in the freezer so you always have one on hand.
• Test the veggies for doneness halfway through the cook time so they don’t get overcooked.

FAQs

What is miso paste?

Miso paste is a Japanese seasoning. It is made from fermented soybeans and it salty in nature.

What can I substitute for miso paste?

If you don’t have any miso paste on hand you can use soy sauce or fish sauce but you definitely won’t get the same flavor. Invest in a container and keep it in the fridge. It lasts a long time.

Can I make this sheet pan meal with a different fish?

Yes, you can use a different kind of fish. Just adjust the cook time as it may not cook up within the time I have estimated for the salmon.

Did you make this recipe? If you did, please tag me and share on Instagram!

See my glucose response to this recipe: